CN107136366A - A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production - Google Patents
A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production Download PDFInfo
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- CN107136366A CN107136366A CN201710257917.3A CN201710257917A CN107136366A CN 107136366 A CN107136366 A CN 107136366A CN 201710257917 A CN201710257917 A CN 201710257917A CN 107136366 A CN107136366 A CN 107136366A
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- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 23
- 235000020224 almond Nutrition 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 12
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 11
- 239000011701 zinc Substances 0.000 title claims abstract description 11
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 11
- 230000004927 fusion Effects 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 230000009469 supplementation Effects 0.000 title claims abstract description 7
- 238000005496 tempering Methods 0.000 title claims abstract description 7
- 241000220304 Prunus dulcis Species 0.000 title abstract 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 7
- 239000012071 phase Substances 0.000 claims abstract description 7
- 239000008346 aqueous phase Substances 0.000 claims abstract description 6
- 238000000265 homogenisation Methods 0.000 claims abstract description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003916 acid precipitation Methods 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 235000012208 gluconic acid Nutrition 0.000 claims description 3
- 239000004519 grease Substances 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 239000006185 dispersion Substances 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 235000021568 protein beverage Nutrition 0.000 description 5
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007499 fusion processing Methods 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000003999 initiator Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production, the present invention comprises the following steps：The steps such as Feedstock treating, aqueous phase are quenched, oil phase is quenched, profit fusion, homogenization, filling and sterilizing.It is the particular approach of the present invention to using water as decentralized medium, using almond protein, edible oil as the dispersion of dispersed phase, by particular process, form the uniform and stable beverage of a kind of " albumen-self-emulsifying stabilization-grease ".
Description
Technical field
The present invention relates to a kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production, belong to food processing neck
Domain.
Background technology
It with plant kernel, pulp etc. is primary raw material (such as almond) that vegetable protein beverage, which is, it is processed be made with plant
Albumen is the emulsion liquid drink of main body.Vegetable protein beverage is nutritious, not only rich in high-quality protein, also containing fat, dimension
Indispensable nutriment in the human life activities such as raw element, mineral matter.Compared with animal protein milk beverage, vegetable protein
Beverage unsaturated fatty acid content is higher and cholesterol is low, for preventing vascular sclerosis, diabetes from having positive meaning.China
Plant protein resource extremely enriches, and exploitation vegetable protein beverage new varieties are adapted to the eating habit of China consumer, enrich beverage
Product market.
Vegetable protein beverage is a kind of complicated thermodynamic unstable system, easily in thermal sterilization and subsequent storage
The middle rising phenomenon for producing protein and solid particle coagulation and fat, influences the quality of product.
The content of the invention
It is an object of the invention to provide a kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production, it is desirable to provide
A kind of preparation method of the good almond bevertage of good and cheap, storage-stable.
A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production, comprises the following steps：
(1) Feedstock treating：The almond dregs that cold-press is obtained are chosen, almond protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water, 4.6-4.8 kilograms of white granulated sugar, grapes are added
Slurries, 200-210 mesh is refined to after mixing by 56-60 grams of saccharic acid zinc, and temperature rises to 46-48 DEG C；Using supercharging equipment to slurries
When being forced into 110-120MPa, slurries spray and clashed from the micropore of 3 millimeters of diameter, after head-on collision continues 12-14 minutes,
Form A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of drinking water, at 3400-3600 revs/min
Stirred 1 minute under rotating speed, be then kept stirring for, 2-3 kilograms of soybean oil, olive oil 3-4 thousand were at the uniform velocity added in 10-12 minutes
Gram, 3-4 kilograms of peanut oil, formed B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then exist
Insulated and stirred 12-14 minutes at 46-48 DEG C, mixing speed is 3600-3800 revs/min；
(5) homogenization, filling and sterilizing：Slurries are produced using filling, sterilization is carried out after colloid mill, homogenizer processing
Product.
The innovation of the present invention is：
1st, the present invention has self-emulsifying effect after lasting pressurization head-on collision processing is carried out using the almond protein of particular fineness,
" albumen-self-emulsifying stabilization-grease " form that can be to spontaneously form, uniform and stable provides ionic state aqueous phase.
2nd, using ethanol as initiator, it is introduced into grease is seamless in protein slurry, it is to avoid grease in fusion process
Layering, it is ensured that the smooth formation of " albumen-self-emulsifying stabilization-grease " product, is the key of minimum energy state product formation
Control point；In addition, ethanol progressively volatilizees during follow-up insulated and stirred, colloid mill and homogenization, it is ensured that final products
Mouthfeel and performance it is unaffected.
3rd, using at the uniform velocity flow plus in the form of carry out that oil phase is quenched and profit fusion (i.e. AB liquid is merged), and define what stream added
Time, is another CCP of the present invention, it is ensured that the formation of stable state " albumen-self-emulsifying stabilization-grease ".
4th, different from the preparation method of traditional plant protein beverage, the present invention is not added with emulsifying agent and stabilizer, using certainly
The mode of dynamic triggering system fusion reaches minimum energy state, and product stability is good, and storage performance is high.
Embodiment
The present invention is described in more detail below by embodiment.
Embodiment 1
(1) Feedstock treating：The almond dregs that cold-press is obtained are chosen, almond protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water, 4.8 kilograms of white granulated sugar, gluconic acids are added
Slurries, 210 mesh are refined to after mixing by 60 grams of zinc, and temperature rises to 48 DEG C；When being forced into 120MPa to slurries using supercharging equipment,
Slurries spray and clashed from the micropore of 3 millimeters of diameter, and head-on collision continued after 12 minutes, form A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of drinking water, in 3600 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 3 kilograms of soybean oil, 3 kilograms of olive oil, peanut oil 4,000 was at the uniform velocity added in 12 minutes
Gram, form B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 16 minutes；Then 46
Insulated and stirred 14 minutes at DEG C, mixing speed is 3800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, products taste is smooth, and average grain diameter is 248nm, and stability is good, can preserve 11 under 8~32 DEG C of environment
More than individual month.
Embodiment 2
(1) Feedstock treating：The almond dregs that cold-press is obtained are chosen, almond protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water, 4.8 kilograms of white granulated sugar, gluconic acids are added
Slurries, 210 mesh are refined to after mixing by 60 grams of zinc, and temperature rises to 48 DEG C；When being forced into 120MPa to slurries using supercharging equipment,
Slurries spray and clashed from the micropore of 3 millimeters of diameter, and head-on collision continued after 12 minutes, form A liquid；
(3) oil phase is quenched：35 kilograms of drinking water are weighed, stirs 1 minute, then keeps under 3600 revs/min of rotating speed
Stir, 3 kilograms of soybean oil was at the uniform velocity added in 12 minutes, 3 kilograms of olive oil, 4 kilograms of peanut oil form B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 16 minutes；Then 46
Insulated and stirred 14 minutes at DEG C, mixing speed is 3800 revs/min；
(5) homogenization, filling and sterilizing：After slurries are using colloid mill, the processing of 35MPa homogenizers, carry out filling and 115 DEG C
Sterilization, obtains product.
Through test and appraisal, product average grain diameter is 421nm, and storage period is less than 5 months under 8~32 DEG C of environment.
The Product checking result of integrated embodiment 1 and 2 understands, each implementation steps of the invention are all linked with one another, mutual collaboration, lack one
Can not, the product stability of preparation is high, in good taste；The performance of product can be greatly reduced by simplifying or ignoring committed step.
Claims (1)
1. a kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production, it is characterised in that comprise the following steps：
(1) Feedstock treating：The almond dregs that cold-press is obtained are chosen, almond protein is prepared using alkali extraction and acid precipitation；
(2) aqueous phase is quenched：20 kilograms of almond protein is taken, 920 kilograms of drinking water, 4.6-4.8 kilograms of white granulated sugar, gluconic acids are added
Slurries, 200-210 mesh is refined to after mixing by 56-60 grams of zinc, and temperature rises to 46-48 DEG C；Slurries are pressurizeed using supercharging equipment
During to 110-120MPa, slurries spray and clashed from the micropore of 3 millimeters of diameter, after head-on collision continues 12-14 minute, formation
A liquid；
(3) oil phase is quenched：5 kilograms of absolute ethyl alcohol is weighed, is added in 30 kilograms of drinking water, in 3400-3600 revs/min of rotating speed
Lower stirring 1 minute, is then kept stirring for, 2-3 kilograms of soybean oil, 3-4 kilograms of olive oil, flower was at the uniform velocity added in 10-12 minutes
3-4 kilograms of oil generation, forms B liquid；
(4) profit is merged：Using at the uniform velocity flow plus by the way of by B liquid add A liquid, whole process be 14-16 minutes；Then in 46-
Insulated and stirred 12-14 minutes at 48 DEG C, mixing speed is 3600-3800 revs/min；
(5) homogenization, filling and sterilizing：Slurries obtain product using filling, sterilization is carried out after colloid mill, homogenizer processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257917.3A CN107136366A (en) | 2017-04-19 | 2017-04-19 | A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257917.3A CN107136366A (en) | 2017-04-19 | 2017-04-19 | A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136366A true CN107136366A (en) | 2017-09-08 |
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ID=59774234
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710257917.3A Pending CN107136366A (en) | 2017-04-19 | 2017-04-19 | A kind of zinc supplementation almond bevertage of use disperse fusion hardening and tempering method production |
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| Country | Link |
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| CN (1) | CN107136366A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN103734847A (en) * | 2013-12-27 | 2014-04-23 | 北票市兴红饮品有限公司 | Processing method of almond milk beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
-
2017
- 2017-04-19 CN CN201710257917.3A patent/CN107136366A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1352891A (en) * | 2000-11-06 | 2002-06-12 | 米鹤都 | Ultramicro emulsion process for soybean milk and its product |
| CN103734847A (en) * | 2013-12-27 | 2014-04-23 | 北票市兴红饮品有限公司 | Processing method of almond milk beverage |
| CN106132211A (en) * | 2014-04-03 | 2016-11-16 | 株式会社明治 | The manufacture method of faintly acid milk beverage |
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Application publication date: 20170908 |